Claude Lamarche

Executive Pastry Chef

Claude learnt his trade at Gordon Ramsay’s L’Aubergine in London (2 Michelin stars) and then left for Hong Kong to work with Tim Powell for three years. The opportunity to collaborate with Francois Payard in his pastry shop in New York was impossible to turn down, leading Claude to the US before London beckoned once more with the chance to join Pierre Koffman at La Tante Claire (3 Michelin stars) as Head Pastry Chef. Two and a half years later he was Executive Pastry Chef for The Great Eastern Hotel where he remained for five years before moving to The Dorchester as Executive Pastry Chef, managing a team of 23 pastry chefs for almost five years. Claude joined us in 2011 and continues to astound members with his elaborate creations.